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April 6, 2020
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Jake Des Voignes

Jake Des Voignes
Chef Local Mission Eatery & Local’s Corner, San Francisco, CA

Jake-Des-Voignes-28kJake’s career began by accident or, depending on how you look at it, was fated. Short on cash, he took his first cooking job to get by. Quickly, it evolved into more. He bookishly researched cooking technique and history, read “White Heat” by Marco Pierre White, and learned that food could be art and not just a meal. At Miro Restaurant in Santa Barbara, Jake trained in French technique. From there, it moved quickly. A trip to New York became a job at Craft, where he worked for Tom Colicchio. Soon after, the Northern California native replanted his roots in San Francisco at the Fifth Floor with Melissa Perrelo (now of Frances). A few years later, he and his fellow sous chef were running the show at the Fifth Floor, and earned a Michelen Star. From there, Jake headed to Fish and Farm, where he met Yaron Milgrom.

One of the most exciting, interesting menus in the Bay Area. THREE STARS” – Michael Bauer, San Francisco Chronicle

In 2010, Jake and Yaron opened Local Mission Eatery. Local is a casual lunch spot by day and a full-service, vegetable focused restaurant by night. As is clear by the name, every fruit, vegetable, meat, fish, egg, dairy, oil, beer, and wine is sourced from Central and Northern California. In 2012, they opened Local’s Corner, a raw bar and seafood restaurant, similarly committed to only local products. The only seafood restaurant that is actually 100% local in San Francisco – yes, the only one – Local’s Corner received three stars and was named Top 10 New Restaurants in the San Francisco Chronicle. It was also Michelin Recommended in its first year.

Dish after dish is pristine and imaginatively crafted… Not only visually breathtaking, but the flavor is flawless” – Michael Bauer, San Francisco Chronicle

In 2013, Jake and Yaron will open the first market in which every item is sourced locally and every product is made from scratch at the market.


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